77% Junín Dark Chocolate, Single-Origin Peru
Orange Blossom / Tea Tannin / Vanilla / Cedar
As the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, Thomas Keller has established a reputation for excellence unparalleled in American cuisine. In Tuscany, Armando Manni has forged a similar reputation for quality by producing super-antioxidant, extra-virgin olive oils. Together, they have spent the past five years on a unique mission: crafting the world’s finest chocolate. The result of their collaboration: K+M Chocolate. True to the reputation of its founders, K+M Chocolate takes chocolate in a new and delicious direction.
Available in 1 kg bars, K+M Chef’s Chocolate is used widely in daily production in the pastry kitchens of The French Laundry, Per Se and Bouchon Bakery. These pastry chefs use the Chef’s Chocolate bars for chocolate ice cream, chocolate éclair filling, bonbon fillings, pudding, mousse, custards, chocolate curls and shavings.
Our 77% Junín Dark is made with single-origin cocoa beans from a remote village located in Junín within the Amazon rainforest. The journey there is long and accessible only by road, traversing the Andes mountains at 14,000 ft above sea level. Cocoa is indigenous to the Amazon basin, so Peru has a wide range of cocoa genetics, demonstrating a diverse plethora of flavor profiles both in cultivation and in the wild. For our Chef’s Bars, the indigenous cocoa cultivated in this region offers a unique and intriguing range of aromatic and expansive flavor profiles.
Features: A bold start, followed by bright, floral notes and a light texture.
Pairings: Chocolatier Chi Bui partnered with Chef Keller’s pastry team from The French Laundry to suggest the following complementary flavors: passionfruit, pineapple, toasted hazelnuts, caramel, and toasted brioche.
Available in 1kg bars.
Made in Napa, CA, 94558.